Ingredients for apricot pudding

2 small containers of apricots or peach jelly
300g apricot purée (baby food)
1 tin of pineapple chunks
250g Philadelphia cheese
125 ml cream
1 packet of cream stiffener
200g sugar
1 egg
1 teaspoon butter

Preparation

Drain the pineapple pieces.
Mix the jelly with 300 ml water.
Add the apricot purée and pineapple juice.
Mix the cheese spread into the jelly using a hand mixer, stir in the cream with cream stiffener.
Bring to the boil briefly.
Leave to cool.